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Veggie Tostadas

Photo: Jan Smith
Yield 4 servings (serving size: 1/2 tostada)
"My husband loves this dinner's Mexican flavors." -Barbara Mehlman, Los Angeles

Ingredients

  • 2 (10-inch) 98% fat-free flour tortillas
  • 1 (16-ounce) can fat-free refried beans
  • 2 tablespoons enchilada sauce
  • 2 cups gourmet salad greens, divided
  • 1 cup diced plum tomato, divided
  • 1/4 cup chopped green onions, divided
  • 2 tablespoons sliced ripe olives, divided
  • 1 peeled avocado, cut into 12 wedges, divided
  • 1 tablespoon finely chopped bottled jalapeño pepper, divided
  • 1/4 cup (1 ounce) crumbled reduced-fat feta cheese, divided

Nutrition Information

  • calories 318
  • caloriesfromfat 27 %
  • fat 9.8 g
  • satfat 1.9 g
  • monofat 5.2 g
  • polyfat 1.1 g
  • protein 14.3 g
  • carbohydrate 46 g
  • fiber 11.9 g
  • cholesterol 3 mg
  • iron 4.7 mg
  • sodium 924 mg
  • calcium 140 mg

How to Make It

  1. Preheat broiler.

  2. Place a tortilla on a baking sheet, and broil for 1 minute on each side or until lightly browned. Repeat procedure with remaining tortilla.

  3. Combine beans and enchilada sauce in a small saucepan; cook over medium heat until hot. Spread half of bean mixture over each tortilla; top evenly with remaining ingredients.